Tasty Lunch Box Ideas

TASTY LUNCH BOX IDEAS & RECIPES

Healthy school lunches are a very important part of the school day. We all want to send our kids off to school with healthy lunches, and we try our best to come up with fresh, healthy lunch ideas for their lunch boxes but you and I both know it can be a daunting task. We want to help you get more creative with your children's school lunches and fill their lunch boxes with tasty, nutritious foods that are quick and easy to make (and a lot of fun to eat too!) We've compiled a list of fun, healthy and creative lunch box ideas that are sure to put a smile on any kids face.

Fruit, vegetables or cheese kabobs

Cut up your child’s favorite organic fruit, veggies or cheese into chunks and skewer them on a stick. Get Creative! Kids LOVE kabobs...they can pitch in on the fun and create their own. Try lowfat vanilla yogurt on the side for a TASTY dip.

Fresh Raspberries & PBJ Sandwich

This delicious, very berry, sandwich is a great alternative to the traditional PB& J sandwich.

Our Tasty Recipe:

1/4 Cup – Smooth, Organic Peanut Butter

2 Tablespoons Organic Raspberry jam,

1/2 Teaspoon 100% Pure Vermont Maple syrup

1/2 Teaspoon Organic Vanilla extract

1 Cp Fresh Organic Raspberries

Directions

Mix together peanut butter, syrup, vanilla and raspberry jam until well blended.

Spread nut butter mixture on both top and bottom pieces of bread.

Press fresh raspberries into spread.

Press sandwich gently together (this will keep berries from falling out).

Tasty Tip:
Try using other types of nut butters like: almond, or cashew or mixing in cream cheese to give this recipe a creamer flavor. Fresh Strawberries with Strawberry Jam or Blueberries with Blueberry jam are delicious too!

Pizza in a Pita

Few foods have a higher lunchtime approval rating than pizza. This one, with the main attractions packed inside pita bread, can be served plain for finicky types or loaded with extras, such as pepperoni, mushroom, or peppers, for daredevils.

Our Tasty Recipe:

1 whole-wheat pita bread
1/4 cup grated mozzarella cheese
2 tbsp. pizza or tomato sauce

Directions:

Preheat the oven or toaster oven to 350 degrees. Split the pita bread halfway around the edge and spoon in the cheese, tomato sauce, and any toppings. Wrap the pita in aluminum foil and bake for 7 to 10 minutes or until the cheese melts. Makes 1 serving.

Groovy Granola

Add crunch and fiber to your child's lunch by including a small bag of this tasty snack mix. This granola also makes a delicious after-school treat, especially when blended in with organic vanilla or plain yogurt. Plus, it is great for you too!

Our Tasty Recipe:

1/4 cup butter
1/3 cup firmly packed brown sugar
2 1/2 cups uncooked, organic rolled oats
1/4 cup slivered organic almonds
1/4 cup chopped organic walnuts
½ cup organic raisins
1/3 cup chopped organic dates
1/3 cup chopped dried organic apricots
1/3 cup chocolate or carob chips

Preheat the oven to 350 degrees. Melt the butter in a 15-by-10-inch jelly roll pan. Stir in the brown sugar until combined. Stir in the oats, almonds and walnuts. Spread the mixture in an even layer in the pan.

Bake the granola for 12 to 15 minutes or until it is golden brown, stirring twice during the baking process. Transfer the pan to a wire rack and cool. When the mixture is completely cool, stir in the raisins, dates, apricots and chocolate/carob chips.

Store it in an airtight container. Makes about 5 1/2 cups.

Mighty Veggie Soup

If you make up a batch of this hearty soup on Sunday afternoon for an end-of-the-weekend supper, you will be able to reheat it for your kids' lunch thermoses throughout the week. The flavor of the soup gets better as it ages for up to a week in the refrigerator.

Our Tasty Recipe:

1 tbsp. olive or vegetable oil
2 large organic celery stalks, diced
2 large organic carrots, diced
1 large organic onion, diced
1 can (46 oz.) low-sodium beef broth
2 cups water
1 can (28 oz.) whole peeled organic tomatoes, chopped
2 medium organic potatoes, peeled and diced
1/2 small head of organic cabbage, shredded
1 package (9 oz.) frozen cut organic green beans
2 medium organic zucchini, diced
1 can (16 oz.) organic red kidney or white cannellini beans, drained
1 1/2 cups organic quinoa pasta in a kid-friendly shape
Salt and black pepper to taste
Grated Parmesan or Romano cheese

Directions:

In a large, heavy soup pot, heat the oil over medium-high heat. Add the celery, carrots, and onion. Cook, stirring frequently for 7 to 10 minutes or until the vegetables are tender. Add the broth, water, tomatoes, potatoes, cabbage, and green beans. Cover and simmer for 1 hour, stirring occasionally. Add the zucchini, beans, and pasta.

Simmer for 15 to 20 minutes longer, or until the pasta is tender. Season with salt and pepper and serve. Garnish with the grated cheese. Makes about 10 servings.

Turkey and Cheese Pinwheels

These Roll-ups may be assembled ahead of time, wrapped lightly in plastic wrap and packed in lunch boxes. Cut into pinwheels just before serving.

Our Tasty Recipe:

2 tablespoons lowfat cream cheese
            2 tablespoons mayonnaise
            1/2 cup grated Organic Cheddar
            1 tablespoon Organic Spinach
            1/2 teaspoon organic cayenne or black pepper
            1 to 2 drops hot sauce, optional
            2 (7-inch) Organic flour tortillas
            4 thin slices Roasted Turkey from the deli

In a small mixing bowl, combine the cream cheese, mayonnaise, cheddar, and hot sauce, if using, and stir well to combine.

On a cutting board, lay the 2 tortillas flat. Using the rubber spatula, divide the cheesy filling evenly between the 2 tortillas. Spread the filling to within 1/2-inch from the edges of the tortillas. Lay the spinach leaves over the cheese spread

Lay 2 slices of turkey over the filling. Using clean fingers, roll each tortilla into a cylinder shape, rolling as tightly as you can. Using a chef’s knife, cut each cylinder into 1/2-inch slices, or "pinwheels." Serve immediately.

Pocket Full of Rulers

The key in getting kids to eat is presentation! This stuffed pita pocket really measures up. The organic veggies that fill the pita bread are cut to resemble mini ruler shapes. Pack their favorite salad dressing or dip separately to keep the bread from getting soggy.

Our Tasty Recipe:

Assorted fresh organic vegetables (cucumbers, carrots, avocados, peppers, etc.)
Pita bread
Lettuce
2 tsp. salad dressing (recipe below)

Honey Mustard Dressing

Ingredients

1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
1 tbsp. organic honey
1 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper

Are You "Caprese" Pinwheels

These yummy sandwiches are our version of a Mozzarella Caprese Roll-up.

Our Tasty Recipe:

1/2 cup cream cheese, at room temperature
¼ cup grated organic mozzarella cheese
4 organic chives, 1 sprig of organic dill, and/or 3 organic basil leaves (optional)
2 eight- to ten-inch organic flour tortillas
1 heirloom tomato, seeded and sliced into thin rounds
6 organic spinach leaves

Directions:

Place the cream cheese in a small bowl. For herb cream cheese, use scissors to snip the herbs into tiny pieces, then mash them into the cream cheese with the back of a spoon. Spread a little cream cheese on each of the spinach leaves, then spread the remainder in a thin layer onto the tortillas. Sprinkle the mozzarella over the cream cheese and spinach. Place three tomato slices in a row down the middle. Top with the spinach leaves, cream cheese facing up. Roll up each tortilla tightly into a log. Pinch the seams shut. Use a serrated knife to slowly slice each log crosswise into 5 or 6 pinwheel sandwiches. Serves 2 to 4.

Sandwich on a Stick

How do you turn a sandwich into a fun snack? Make it a stick-wich! Take your child's favorite sandwich fixin's and stick it to them!